The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

36 Hour Sourdough

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Wingnut's picture
Wingnut

36 Hour Sourdough

Decided to proof a little longer to see if there was a difference in crumb and taste.

As soon as it cools I will slice and taste. It is slightly darker on the outside which I like but I don't know if my sainted wife will.

Cheers,

Wingnut

P.S.

Good Flavor with a much nuttier finish with the longer proof, it has 30% White Whole Wheat flour in the mix.

Comments

BobS's picture
BobS

That's a great-looking loaf. 

dabrownman's picture
dabrownman

look as great on the inside as it does on the outside I will eat your brotform!

Nice baking Wingnut

Wingnut's picture
Wingnut

Hey now hands off my brotforms! I only have 4 of them!

Cheers,

Wingnut

dmsnyder's picture
dmsnyder

Your bread looks delicious!

David

Wingnut's picture
Wingnut

I don't know if I deserve such high praise from the master baker of the airwaves (but I'll take, cheeky I know). 

Cheers,

Wingnut

isand66's picture
isand66

great looking bread Wingnut.   I'm sure it tastes as good as it looks.

Ian

Wingnut's picture
Wingnut

You are too kind, as usual.

Cheers,

Wingnut

Noah Erhun's picture
Noah Erhun

Could you post the formula/genreal proccess? 

Thanks,

-Peter